-
role of soy milk
In the production of tofu, what is the specific role of soy milk?
-
4 Replies
-
In tofu production, <strong data-start=”20″ data-end=”65″>soy milk is the essential base ingredient—it plays the same role that dairy milk does in cheese-making.
Here’s its specific role:
<ul data-start=”156″ data-end=”692″>
- <strong data-start=”158″ data-end=”180″>Source of protein: Soy milk contains dissolved soy proteins (mainly glycinin and β-conglycinin). These proteins are what ultimately form tofu.
- <strong data-start=”307″ data-end=”334″>Medium for coagulation: When a coagulant (like calcium sulfate or magnesium chloride) is added, it reacts with the proteins in the soy milk, causing them to <strong data-start=”468″ data-end=”491″>curdle and separate into solid curds and liquid whey.
- <strong data-start=”528″ data-end=”552″>Structure formation: The coagulated protein curds are then pressed together to form tofu blocks. Without soy milk, there would be no protein matrix to solidify.
-
Soy milk acts as the base protein source that coagulates to form tofu curds
-
Soy milk serves as the primary proteinaceous substrate, containing the globulins (glycinin and beta-conglycinin) necessary for gel formation.
When a coagulant is added, these proteins denature and cross-link into a solid curd, which is then pressed to determine the tofu’s final texture. -
Good
Log in to reply.
